Wednesday, April 16, 2014

Flaked tilapia with cubed potatoes, tossed with a Greek yogurt tartar sauce! Fish and Chips all in one.
It is a bit of a process with the homemade hash brown cubes so feel free to sub frozen ones if you like. Cook them according to package directions then proceed with the final casserole assembly.

Boil whole potatoes until just fork tender.
Drain and cool enough to handle (I rinse gently in cold water to speed this process). Slip off the skins if you like and dice into cubes.

In a bowl toss potatoes with oil, butter and seasonings until well coated

Pour them onto a rimmed baking sheet in a single layer
Bake for 30-40 minutes, stirring gently every 10 minutes or so until crisp and evenly brown.

Drain on paper towels.

When potatoes are nearly done, heat a deep skillet brushed with olive oil to medium and add the tilapia fillets including all the marinade and cook 2-4 minutes on each side until they are golden brown and cooked to a min of 145.

Remove from pan and flake gently

In a 9 x 13 pan toss together flaked fish, potatoes and the tarter sauce (you can use as much of the sauce as you like, don't feel the need to use the entire thing)

Bake at 350 for 20-25 minutes.

Top with shredded cheese(I used mozzarella) if desired and some sliced green onion for a little color, bake 5 minutes more to melt cheese

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If you want to get most of the work out of the way early each component can be pre-made. Just assemble when you are ready to bake, keep in mind that if you are assembling from cold ingredients the final bake will be longer.